Tasty recipe from Israeli: Brisket with smoked stuffing

Miri Zorger is an award-winning chef in Israel who said, “When I make food, I look for the artistic perspective. To me it’s important to show kosher food can be gourmet.”

Ingredients:

1 beef brisket, cut lengthwise to create a pocket for stuffing

Marinade:

6 garlic cloves, crushed

1/3 cup olive oil

1 cup Gamla Pinot Noir

1/3 cup soy sauce

Salt, freshly ground black pepper

3 tbsp sweet paprika

Filling:

200g turkey pastrami, cut into small cubes

1 small box of mushrooms, each sliced in 4

2 onions, finely chopped

1 cup breadcrumbs

1 cup pistachios, shelled and roasted

Salt, freshly ground black pepper

2 garlic heads

3 onions, sliced

Preparation:

Marinade: 

Mix all marinade ingredients, rub well onto meat and marinate over night. Turn over every few hours. 

Filling: 

Fry pastrami cubes until brown and transfer into a bowl.

Fry mushrooms and place into bowl with pastrami.

Fry onions and transfer into same bowl.

Add rest of ingredients, mix well, add spices.

Fill brisket with stuffing.

Using a large trussing needle and cotton string, carefully sew the open side of the brisket.

Place garlic cloves and onion in a pan. Place filled brisket on top. 

Pour rest of marinade on top of brisket. 

Cook in preheated oven on 200ºC for 3 hrs. 

Let brisket cool down.

Slice and serve with the gravy.

Recommended wine: Gamla Pinot Noir. A dry red wine that will perfectly complete the dish with its fruity and light taste. Serve slightly chilled.